Mexican Black Beans
Mexican Black Beans make for a delicious side dish or main dish. Use for tacos, burritos, and more - they're vegan and gluten free!
black beans, mexican black beans
taco seasoning mix
salt to taste
Add the black beans with liquid into a skillet with taco seasoning, cumin, oregano, bay leaf, and onion powder.
Place the skillet onto the stove on medium-high heat.
Bring the beans to a boil stirring frequently and then reduce to low to allow the beans to thicken.
Once the beans are done, about 15-25 minutes simmering, squeeze in the lime juice and add some chopped cilantro
Use canned black beans to make this recipe even quicker. We recommend using cartons over cans. Make sure you use BPA free. Canned may have a tin can taste.
Try our homemade taco seasoning instead of using store bought - it saves you money and you control the amount of sodium.
Use the canning liquid for beans with a thick sauce, drain and rinse with water for a thin sauce - add about 1/2 cup of water to the beans to cook.
Double the batch and make ahead for adding to lunches throughout the week - we've enjoyed them up to 4 days after cooking.
You can add more cooking liquid if you like - we like our beans to be cooked down and the liquid completely reduced. This way it's less messy in recipes too.
Simmer for 15 minutes if you want the beans to have liquid, or simmer for 25-30 minutes if you like the liquid cooked down like ours.